Pumpkin Gooey Butter Cake

Name: Pumpkin Gooey Butter Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 24 , 24 serving(s)
Ingredients: 1 (18 1/4 ounce) package yellow cake mix; 1 egg; 1/2 cup margarine; 1 (8 ounce) package neufchatel cheese; 1 cup canned pumpkin puree; 1/2 cup margarine; 2 large eggs; 2 large egg whites; 1 teaspoon vanilla extract; 2 1/2 cups confectioners' sugar; 2 teaspoons apple pie spice

Submitted by Jen T.

"Great for Thanksgiving/Christmas as an alternative to pumpkin pie. This is adapted from Taste of Home Healthy Cooking magazine."

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Ready In:: 1hr 10mins
Ingredients:: 11
Serves:: 24

ingredients

Crust
1 (18 1/4 ounce) package yellow cake mix
1 egg
¹⁄₂ cup margarine
Filling
1 (8 ounce) package neufchatel cheese
1 cup canned pumpkin puree
¹⁄₂ cup margarine
2 large eggs
2 large egg whites
1 teaspoon vanilla extract
2 ¹⁄₂ cups confectioners' sugar
2 teaspoons apple pie spice

directions

Beat cake mix, egg and margarine (melted) on low with stand mixer until combined. Press into a 9x13 glass baking dish coated with cooking spray.
Beat cream cheese (room temperature is best) and pumpkin until smooth. Lightly beat eggs and egg whites in a small bowl. Add margarine, eggs and whites, and vanilla. Stir on low with stand mixer until combined. Add powdered sugar and apple pie spice and mix well. Pour over crust.
Bake at 350F for 50 minutes or until edges are golden brown. Cool completely then chill until serving. Keep refrigerated.